Gluten-Free Goddess Pasta Frittata with Kale

Gluten-Free Goddess Pasta Frittata with Kale

A slice of Gluten-Free Pasta Frittata with Kale (Dairy-Free)

An Italian Basic – Up to date.

At this time I give you a easy recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, gentle frittata. Excellent for the weekend. Or once you’re just too drained to cook dinner. Or you don’t have anything within the fridge however a carton of eggs, half a bag of kale salad and final evening’s leftover cooked spaghetti.

It is a kind of intuitive, spontaneous recipes I’ve pulled out of skinny air, so many occasions.

For dairy-free of us, the “cheese” pictured on this model was a vegan “mozzarella” (my present favourite is Vegan Connoisseur). However for those who choose utilizing dairy- choose one or two of your favourite Italian natural cheeses. I’ve additionally made this yummy dish utilizing goat cheese (and roasted crimson peppers!), And one other time I attempted a mix of contemporary mozzarella and shaved Parmesan. It is a very versatile recipe.

Have fun Spring. Have enjoyable with it!



Leftover brown rice pasta makes a delicious Gluten-Free Pasta Frittata with Kale (Dairy-Free)
Easy and delicious.  Gluten-Free Pasta Frittata with Kale (Dairy-Free)

Karina’s Gluten-Free Goddess Pasta Frittata Recipe with Kale

Recipe posted Might 2012 by Karina Allrich.

I hold a bag of chopped kale salad available for nights after I’m too drained to cook dinner. Kale salad might be added to eggs, pasta or a brown rice stir-fry for an excellent fast and wholesome meal. Final evening I added kale salad to leftover natural brown rice spaghetti with a little bit of eggplant marinara. An ideal combo to make use of as a base for this quick and simple baked fritttata.


Olive oil, as wanted
2 heaping cups chopped kale salad greens with carrot shreds
2 cups leftover (cooked) gluten-free spaghetti pasta with some sauce
4 oz Vegan Connoisseur Mozzarella, shredded (or actual Mozzarella)
5 massive natural free-range eggs, overwhelmed
1/2 cup plain soy milk, or dairy bitter cream
Dried basil and oregano, to style
Sprinkle of floor nutmeg
Sea Salt and floor pepper, to style
Chopped contemporary chives, to style


Preheat the oven to 375ºF.

Frivolously oil a 9-inch glass pie plate.

Warmth a big skillet over medium-low warmth and add the chopped kale salad. Stir till wilted a bit. Add the leftover spaghetti pasta. Stir calmly to mix. Warmth by way of gently. Take away from warmth.

Utilizing tongs, prepare the spaghetti and kale within the backside of the pie plate.

Scatter half the vegan mozzarella / cheese shreds over the pasta.

Beat the eggs with the soy milk or bitter cream till frothy. Season to style with dried basil, oregano, nutmeg, sea salt, floor pepper and chives.

Pour the egg combination everywhere in the spaghetti and kale and permit the liquid to seep in. Sprinkle with the remaining shredded vegan mozzarella. Sprinkle chopped chives on the highest and add a whisper of floor nutmeg, if desired.

Bake on a middle rack for 35 minutes – till the frittata is about and golden in colour. Test the middle for doneness with a fork, for those who like.

Enable the pasta frittata to chill for a couple of minutes earlier than serving (this makes it a lot simpler to slice).

This pasta frittata can also be good cooled, at room temperature, for a make-ahead picnic dish.

Makes 4 hearty servings. Serves 6 as a aspect dish.

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